Elmilla, Ariba (2014) Pengaruh Penambahan Tepung Kacang Merah (Phaseolus Vulgaris L.) Pada Cookies Ganyong Terhadap Kandungan Kalsium dan Mutu Organoleptik. Sarjana thesis, Universitas Brawijaya.
Abstract
Anak autis yang menjalani diet bebas gluten dan kasein sering mengalami penurunan asupan kalsium. Penambahan tepung kacang merah (Phaseolus Vulgaris L.) dalam pembuatan cookies ganyong diharapkan dapat meningkatkan kandungan kalsium dari cookies ganyong, sehingga dapat membantu pemenuhan kebutuhan kalsium pada anak autis. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kacang merah (Phaseolus Vulgaris L.) pada cookies ganyong terhadap kandungan kalsium dan mutu organolpetik. Metode penelitian ini adalah menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 4 kali pengulangan. Perlakuan penambahan tepung kacang merah yang diterapkan adalah P0 (0%), P1 (10%), P2 (20%), P3 (30%), P4 (40%) dan P5 (50%). Variabel yang dinilai meliputi kandungan kalsium dan mutu organoleptik. Analisis statistik untuk kandungan kalsium menggunakan uji One Way Anova dilanjutkan dengan uji Duncan, sementara analisis statistik untuk mutu organoleptik menggunakan uji Kruskal Wallis dilanjutkan dengan uji Mann Whitney. Hasil penelitian menunjukkan bahwa terdapat pengaruh yang nyata (p<0.05) antara penambahan tepung kacang merah terhadap kandungan kalsium dan mutu organoleptik cookies ganyong. Kesimpulannya, cookies ganyong dengan penambahan tepung kacang merah sebesar 30% (P3) merupakan perlakuan terbaik jika dilihat dari segi kandungan gizi serta tingkat penerimaan oleh para panelis.
English Abstract
Autism whom used the free gluten and cassein are often followed by a low calcium intake. The addition of red kidney bean flour (Phaseolus Vulgaris L.) in the manufacture of canna cookies is expected to increase the calcium content of the canna cookies, therefore it might help to fulfill the calcium need on autism. This study aimed to determine the effect of addition of red kidney bean flour (Phaseolus Vulgaris L.) on canna cookies toward calcium content and organoleptic quality. The research method was a completely randomized design (CRD) with 6 treatments and 4 replications. The treatment was to add red kidney bean flour with the number of additional P0 (0%), P1 (10%), P2 (20%), P3 (30%), P4 (40%) and P5 (50%). Variables assessed include calcium content and organoleptic quality. The statistic data for calcium content analized using One Way Anova followed by Duncan test, meanwhile the organoleptic quality analized using Kruskal Wallis test followed by Mann Whitney test. The results showed there were significant effect (p<0.05) between the addition of red kidney bean flour on calcium content and organoleptic quality on canna cookies. In conclusion, canna cookies with the addition of 30% red kidney bean flour (P3) was the best treatment if viewed in terms of nutrient content and the level of acceptance by the panelists.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/557/051404504 |
| Uncontrolled Keywords: | tepung kacang merah; cookies ganyong; kandungan kalsium; mutu organoleptik; red kidney bean flour; canna cookies; calcium content; organoleptic quality |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.285 Minerals > 613.285 1 Calcium, iron, copper |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Hasbi |
| Date Deposited: | 11 Aug 2014 13:31 |
| Last Modified: | 06 Dec 2021 17:02 |
| URI: | http://repository.ub.ac.id/id/eprint/124563 |
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